Apple, Parsnip & Potato Puree

http://www.eatingwell.com/recipes/apple_parsnip_potato_puree.html

From EatingWell:  September/October 1996

Sweet apples and earthy parsnips add depth to potato puree.

4 servings, 3/4 cup each | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

• 2 sweet fragrant apples, such as McIntosh, peeled, cored and sliced
• 2 parsnips, peeled and thinly sliced
• 1 1/2 pounds potatoes, peeled and cut into chunks (about 4 potatoes)
• 2 large cloves garlic, peeled and cut in half
• 1 teaspoon salt
• 1/3 cup reduced-fat sour cream
• Freshly ground white pepper, to taste

Preparation

1. Combine apples, parsnips, potatoes and garlic in a large saucepan. Pour in cold water to cover, add salt and bring to a boil. Partially cover the pan and simmer over medium-low heat until the vegetables are very tender, 10 to 15 minutes. Drain the potatoes and mash with a potato masher until smooth. Stir in sour cream. Season with salt and pepper.

Nutrition

Per serving : 245 Calories; 3 g Fat; 2 g Sat; 1 g Mono; 8 mg Cholesterol; 53 g Carbohydrates; 5 g Protein; 7 g Fiber; 598 mg Sodium; 1091 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 1/2 fruit, 2 1/2 vegetable, 1/2 fat